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Breakfast Rice Pudding Recipe

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My husband makes this rice pudding quite often for our breakfast. —Sue Draheim

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8 Servings
Prep: 15 min. Bake: 25 min.

Ingredients

1-1/3 cups uncooked long grain or basmati rice
1 can (15-1/4 ounces) peach halves, drained
1 cup canned or frozen pitted tart cherries, drained
1 cup heavy whipping cream
1/2 cup packed brown sugar, divided
1/4 cup old-fashioned oats
1/4 cup flaked coconut
1/4 cup chopped pecans
1/4 cup butter, melted

Directions

Cook rice according to package directions. In a large bowl, combine the rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2 quart baking dish.
Combine the oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 8 servings.

TEST KITCHEN TIP This recipe is equally good with fresh blueberries instead of the cherries.

Nutrition Facts: 1 serving (1 cup) equals 411 calories, 21 g fat (12 g saturated fat), 56 mg cholesterol, 91 mg sodium, 54 g carbohydrate, 2 g fiber, 4 g protein.

Breakfast Rice Pudding published in Test Kitchen Favorites 2004 , p186

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